| • | 24 | oz | top round steak (raw) | |
| • | 15 | g | (5x 1 clove) | garlic (fresh) |
| • | 14 | oz | (1 large) | yellow onion |
| • | 14.5 | oz | (1x 1 can) | diced tomatoes (canned) |
| • | 14 | oz | (1x 1 can) | chicken broth |
| • | 4.5 | oz | (1/2 cup) | water |
| • | 10 | oz | (1 cup) | picante sauce |
| • | 15.5 | oz | (1x 1 can) | navy beans (bacon flavored) |
| • | 15 | oz | (1x 1 can) | pinto beans (no salt) |
| • | 12 | oz | (2x 1 small) | red potato (raw) |
| • | 24 | oz | (2x 1 bag) | mixed vegetables (frozen) |
| • | 12 | oz | (1x 1 bunch) | spinach (fresh) |
| • | 2 | oz | (1x 1 bunch) | cilantro (fresh) |
| • | 2.5 | oz | (1x 1 bunch) | green onion (fresh) |
1) cut the beef and potatoes into bit sized chunks.
2) in a large pot, sauté the garlic and onion using a little Pam.
3) in a separate pan, sear the beef cubes with salt and pepper.
4) combine in the large pot with the onions: potatoes, beef, diced tomatoes, chicken broth, water and picante sauce. cook for 30 mins.
5) add in the bags of veggies and simmer for another 30 mins.
6) add in the cans of beans and simmer for another 30 mins.
7) add in spinach, chopped green onions, chopped cilantro and simmer until thick.
I don't like stew watery at all, so I simmer for like another hour at least. Unfortunately, this makes all the veggies brown and soggy looking. Oh well, still tastes great!
For the vegan version, replace the beef with one or two packages of firm tofu (cut into little cubes) and the chicken broth with vegetable broth.
Total quantity: 164.53 oz
Number of servings: 10
Serving size: 16.45 oz
| Nutrition Facts | ||
|---|---|---|
Per |
||
Calories 320 |
||
| % DV** | ||
| Total Fat | 6.1 g | 0% |
| Saturated Fat | 2.2 g | 0% |
| Cholesterol | 28 mg | 0% |
| Sodium | 811 mg | 0% |
| Carbohydrates | 40.5 g | 6% |
| Fiber | 8.4 g | 8% |
| Sugar | 11.5 g | |
| Protein | 25.7 g | |
Note: A dash indicates no data is available. |
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